Jordan’s national dish, mansaf is made by simmering lamb for a long time, combining it with a sauce made from fermented dried yogurt (cameed), and serving it over rice. It is known as the centerpiece of Eid and wedding feasts.
Put the lamb, onion, bay leaf, and water in a pot. Cover and simmer over medium heat for 1.5 hours, until the meat is tender. Reserve the cooking liquid.
Cook the rice over low heat using the traditional pilaf method, with some of the lamb cooking liquid.
Whisk the yogurt and flour together, then thin with 2 × 200 ml measures of the lamb cooking liquid. Cook over medium heat, stirring constantly, for 15 minutes, until thickened without boiling. If it boils, the yogurt will curdle, so keep the heat low.
Add the cooked lamb to the yogurt sauce and warm over low heat for 10 minutes.
Spread the rice over a large serving platter. Arrange the lamb and yogurt sauce on top, garnish with toasted almonds and pine nuts, and serve hot.
The meat and yogurt sauce can be stored in the refrigerator for 2 days. When reheating, warm the sauce over low heat without bringing it to a boil; reheat the rice separately.
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